Post by: Terry Green on June 02, 2009, 07:32:00 PM
Howz about the Treager?
BEST DANG FOOD I EVER ATE - PERIOID, END OF STORY !!! :jumper: :jumper: :jumper: :jumper: :jumper:
Vance 'Iron Bull' Brewer had one when I hunted with him last Sept...and I aint a kidding....I aing NEVER ate off a grill that tasted anywhere near as good as that Treager with the pecan/hickory mix he had in there. I just could not stop eating in the evening. He did everything on that grill and that corn on the cob was outrageous as well.
Post by: BMG on June 02, 2009, 11:34:00 PM
Post by: Terry Green on June 04, 2009, 08:48:00 AM
Post by: Bill Turner on June 04, 2009, 01:45:00 PM
Post by: eagle24 on June 09, 2009, 10:50:00 AM
Post by: WINDTALKER on August 10, 2009, 12:40:00 AM
Post by: chapstick137 on August 11, 2009, 08:14:00 PM
waiting for my Texas Style to show up.
used one on vacation and got home and ordered one!
heat control is too easy!
now anybody can make awesome BBQ!
Post by: Clay Hills Bill on August 25, 2009, 12:51:00 PM
That grill is amazing for two reasons.
First it holds constant 200, 275, and 325 temps all day long. Great for shoulder, brisket, venison hams etc.
Second, it is very well made and easy to maintain.
Highly recommend it.
Bill
Post by: JMartin on January 15, 2010, 08:31:00 AM
Post by: BBK41ND on January 16, 2010, 05:07:00 AM
Post by: Butts on January 16, 2010, 10:28:00 AM
JMartin, look at the Green Mountain grill also. The lid on the GM is a lot taller to allow more room.
Post by: Missing Impossible on January 17, 2010, 01:07:00 PM
Post by: Clay Hills Bill on January 18, 2010, 12:45:00 PM
Post by: JMartin on January 21, 2010, 09:55:00 PM
Post by: Terry Green on September 26, 2011, 03:55:00 PM
I've grilled out more in the last 2 months than I did all last year.....I'm addicted!!!!
Post by: SteveB on October 02, 2011, 10:04:00 AM
I tell everyone looking you have the ease and cost of a gas grill with the flavor of wood cooking. And no flare ups.
Post by: BBK41ND on October 02, 2011, 10:21:00 AM
Post by: Trad-Man on October 03, 2011, 10:38:00 AM
Post by: doctari on October 03, 2011, 02:17:00 PM
Post by: Missing Impossible on October 04, 2011, 05:51:00 PM
Post by: SteveB on October 04, 2011, 10:30:00 PM
Post by: Trad-Man on October 05, 2011, 06:57:00 AM
Quote
Originally posted by doctari:LOL...Mark, there has not been one time that I have talked to you that you have not at least mentioned the word "Treager". Even yesterday...I'ma gonna make stuffed halpinos, have a cigar and some cognac...LOL...and all this time I thought you were married to the Treager and Anna was your GF! ;)
Ok Brian, I have had mine more than a year now and do enjoy cooking on it. Best prime rib and Pizza's too. Everything Taste better on a Treager. :thumbsup:
Post by: doctari on October 05, 2011, 07:24:00 AM
Post by: Trad-Man on October 05, 2011, 11:27:00 AM
Post by: Mint on December 06, 2011, 11:10:00 AM
Post by: Dave Bulla on December 07, 2011, 01:49:00 PM
What I don't know is the skill of the cook. They all talked about how amazing their grills were and how they could set it and walk away. They also, to a man, were big on monitoring internal temps of the meat and taking it off as soon as it hit the target temp. Maybe that doesn't give it enough time to get smokey?
When I do a brisket it takes me about 18 to 20 hours. I put it in the smoker before bedtime with charcoal and firewood coals and a good bit of mesquite chunks. In the morning the fire is weak, the meat looks awsomely smoked but it's still not done all the way. I could continue in the smoker but since it's got all the smoke flavor it needs, I wrap in foil with about 2 or 3 Tbsp of water and put it in the oven at 250-275 for another 8 or 9 hours. Never check temps of the meat. It'll be so tender you have to be careful when cutting it or it will fall apart.
I'd like to play around with a Treager myself but don't know anyone who has one close by.
Post by: JockC on December 16, 2011, 11:00:00 AM
Post by: JockC on December 23, 2011, 11:04:00 AM
I did a little research on the smoke intensity issue, Dave. First, the BBQ nut crowd (and they make TradGang look a little casual and non-committal) have a low opinion of Treager pellets. Second, they recommend a period of low initial heat (more smoke produced, and it sets into moist meat). Third, and this may be most important, is the role of moisture in making the smoke adhere. The Treager guy told me to keep a spray bottle filled with apple juice and a little real maple syrup by the grill and spray when you can.
Heading off today to buy an insulating blanket that GMG sells that fits the Lil Tex Elite I bought; supposed to cut pellet use down by up to 50%. Eight degrees here this AM; I don't want my pellets heating the outdoors!
Post by: sinawalli on February 10, 2012, 02:43:00 PM
Post by: sticbow on February 19, 2012, 06:17:00 PM
Dave..the pellet smokers do not give the smoke that a wood smoker will give but using low heat for first half of the cooking will do alot better..
one of my best friends makes his living doing this everything he cooks is with hickory but he did tell me if it was for his own use he would buy a pellet grill..an the apple juice in a spray bottle a couple times while cooking makes a BIG difference
Post by: Bear Heart on April 25, 2012, 08:31:00 PM
If you want an American product try a MAK or a Fast Eddy. Be prepared to shell out about twice as much. Remember these grills have computers in them.
I cook at least 3 times a week, more in summer, and have done so for the last year and a half.
Post by: Bear Heart on April 25, 2012, 08:50:00 PM
Post by: Terry Green on June 27, 2012, 07:46:00 AM
Green Mountain pellets are better than Traegers IMO....they burn hotter and have less ash.
And to Dave Bulla, ....I really don't even know how you could make those statements. Its like you are on another planet or something. Everyone that has eaten off my grill has RAVED about the flavor....not only I, but a friend of mine sold his green egg to buy one also. Not to mention the other's that have purchased them after eating off mine.
Did you know that folks are trying to BAN pellet grill from cooking contests???? The reason is because they claim its too easy to get the flavor with them.
Like I said earlier, I ate off of one on a hunt, and just had to own one because of the flavor of everything. I'm now looking at compact models from different manufacturers....I want one I can take with me to hunt camp.
Post by: Al Dente on June 27, 2012, 06:34:00 PM
I strictly use lump, hardwood, or briquetts when I smoke or grill. But, I know several people who have pellets cookers, and they love them, and I have tasted the food that came off of them and it was good. No complaints from me.
Post by: Terry Green on June 28, 2012, 02:08:00 PM
Being that I'm not a cooking guru...or into contests....I want my flavor to come easy...my girls want a steak, burger, chicken, fish or even pizza, broccoli, asparagus, bread etc. etc. now, off the grill....I can have it pretty stress free with the flavor of someone that had to 'work it'. Yaknowwhatimean?
Post by: Al Dente on June 28, 2012, 04:20:00 PM
Post by: German Dog on June 29, 2012, 08:40:00 PM
Boy oh boy is that thing awesome!!! I got so tired of messing with charcoal and couldn't bring myself to go with a propane grill. It is so easy to use and perfect for families that always have stuff going on during the week.
Post by: sticbow on July 26, 2012, 10:07:00 PM
Post by: Elkchaser on July 28, 2012, 10:27:00 AM
I can't get enough of it. I experiment with every recipe that sounds good and so far I've had no complaints from anyone.
I'm with you Terry, a smaller unit for hunting camp would be the ticket!! Let us know if you find "THE" one.
TRAEGER on!! :thumbsup:
Post by: TaterHill Archer on September 06, 2012, 07:51:00 PM
Post by: Pepper on February 12, 2013, 04:30:00 PM
I don't think you can go wrong with one.
Post by: Pepper on February 12, 2013, 04:32:00 PM
Post by: Mooreski on May 06, 2013, 01:44:00 PM
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Post by: KumaSan on August 14, 2014, 02:57:00 PM
Post by: Elkchaser on February 01, 2015, 08:42:00 AM
Quote
Originally posted by Mooreski:That should just take one meal!! :thumbsup:
Great. I just HAD to open this thread. Now I'm going to have to see if I can save the money and convince the wife that we NEED a Traeger.
Post by: northener on February 27, 2015, 04:20:00 PM
If I understand correctly how these grills work, how much time does it take to say, grill steaks or burgers? Start grill to taking meat off.
I am thinking these grills/smokers are better suited for roasts,ribs,briskets and such, right? which take time to cook.
Post by: pukwana on February 28, 2015, 06:02:00 PM
Quote
Originally posted by northener:
Got a ? about these grills. I love grilling.
If I understand correctly how these grills work, how much time does it take to say, grill steaks or burgers? Start grill to taking meat off.
I am thinking these grills/smokers are better suited for roasts,ribs,briskets and such, right? which take time to cook.
Post by: pukwana on February 28, 2015, 06:10:00 PM
Post by: Terry Green on March 04, 2015, 11:11:00 AM
Quote
Originally posted by northener:Nope...I mostly cook burgers, pizzas, and steaks...and sausage from the grocery for more flavor. Not sure why some think they are only for smoking.
Got a ? about these grills. I love grilling.
If I understand correctly how these grills work, how much time does it take to say, grill steaks or burgers? Start grill to taking meat off.
I am thinking these grills/smokers are better suited for roasts,ribs,briskets and such, right? which take time to cook.
But I have smoked a LOT of ribs on mine...bout 6 hours is all it needs at 180-200.
I don't use apple juice sprayer...just coat with olive oil...don't have to open the grill again for 6 hours.
Like I said...I sold a green egg to buy mine and so did a friend after eating off mine. I'm just a fan of the pellet grills period.
Post by: 4runr on November 09, 2016, 08:02:00 AM
I work for a store that is a dealer in the Traeger as well as the BGE and others. I was able to get my Pro Series 22 at a discounted price. I would have gladly paid full price.
Last weekend I cooked a 55 pound piggie on it. Skin on, head off (because of the length). It cooked for 5 hours and was perfect. I have the two heat probes and didn't have to open the grill the entire time. Got my three acres of leaves cleaned up as well as many other chores during the cooking, and got to smell the incredible scent wafting from the grill the entire time. Fed 25 hungry folks that evening and heard nothing but praise about the pig.
Yes, I love my Traeger. Even though it was made elsewhere.
Post by: Traditional-Archer on August 01, 2017, 08:30:00 AM